This is a fabulous set of five French confit pots. They are gorgeous accent pieces for a period kitchen / rustic farmhouse. Excellent for storing kitchen utensils or as planters for herbs.
They are handmade, and therefore have a charming, slightly uneven, surface texture and rough glaze style.
These pots are in excellent condition. They are all still watertight and clean. Utterly charming, with their odd 'dints' and undulations, they are 'aged to perfection'. They have no chips or cracks, just a few marks and grazes, consistent with their age, but nothing at all to detract from their beauty or functionality. They are all authentic and original. They are all glazed on the inside, a couple of them have with 'aged hairline crackle' to the glazes, adding to their rustic charm!
Their neutral color makes them the perfect accessories for French provincial interiors.
The largest pot weighs 1kgs/ 2.2lbs. It stands 12.5cms / 5" tall, is 14cms / 5½" diameter (at the base) 19cms/ 7½" wide to the handle. The opening is 12cms / 4¾".
The second pot weighs 700gms / 1.5lbs. It stands 11cms / 4¼" tall, is 12.5cms / 5" diameter (at the base) 18cms/ 7" wide to the handle. The opening is 10.5cms / 4".
The third pot weighs 800gms / 1.7lbs. It stands 11cms / 4¼" tall, is 12cms / 4¾" diameter (at the base) 17cms/ 6¾" wide to the handle. The opening is 11cms / 4¼".
The fourth pot weighs 600gms / 1.3lbs. It stands 10.5cms / 4" tall, is 11cms / 4¼" diameter (at the base) 15cms/ 6" wide to the handle. The opening is 9.5cms / 3¾".
The smallest pot weighs 500gms / 1.1lbs . It stands 10cms / 4" tall, is 11cms / 4¼" diameter (at the base) 14cms/ 5½" wide to the handle. The opening is 19cms / 3½".
Confit is the French word that means “to preserve” and these pots were used for storing cooked meats for long term storage in stone-lined larders or underground cellars. This storage process preserved the cooked meat without refrigeration so it could then be enjoyed throughout the winter months. Cuts of duck and goose were dry-cured in salt before being rinsed, dried and then poached very slowly at a low temperature in lots of fat. Because the meat is cooked very slowly, the chemical structure changes, leaving it evenly tender all the way through.
When the meat is cooked, it is set aside to cool in the fat, so that it is completely covered and sealed from the air, and would have been stored in the pot it was cooked in, much the same as jugged meat of the medieval period.
Confit d’oie is preserved goose and confit de canard is preserved duck. These two French classic dishes originated in "Confit country", the area of Occitan France.
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